Passed down through generations, this pumpkin bread recipe will blow away anyone who enjoys the pleasure of indulging. In a survey conducted by The Owl, we asked 40 students to give the delectable bread a score on a scale of 1 to 10. With a high score of 10 and a low of 7 this bread got an average rating of 9.15 out of 10, surely good enough to impress any guest. In the words of Boulder High’s own Luke Cadenaro, the bread was a “Moist, balanced, ten out of ten product.” Other rave reviews highlighted that the chocolate provided good contrast to the pumpkin, and described how the crust was the perfect textural transition into the moist body of the bread. The only critique, it would have been better with a lovely glass of milk.

Ingredients:

• 3 cups white sugar
• 1 -15 ounce- can pumpkin puree (I prefer Libbys)
• 4 large eggs
• 1 cup melted butter, vegetable oil, or any oil of your choice
• ⅔ cup water
• 3 ½ cups all purpose flour
• 1 tablespoon ground cinnamon, or to taste
• 2 teaspoons ground nutmeg, or to taste
• 2 teaspoons baking soda
• 1 ½ teaspoons salt (I enjoy seasalt)
• 1 cup dark chocolate chunks, or whatever chocolate you like
• ½ cup chopped walnuts, omit if you are allergic

Directions:

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour three 9×5-inch loaf pans, muffin tins can be used if you do not have enough loaf pans, but cooking times will vary.

Step 2

In a large bowl combine sugar, pumpkin, eggs, melted butter, and water with an electric mixer -or whisk- until smooth. Then blend in the flour, cinnamon, nutmeg, baking soda, and salt.

Step 3

Fold in chocolate chunks and walnuts.

Step 4

Evenly divide the batter between the prepared pans.

Step 6

Bake in your preheated oven until a toothpick inserted into the center of your loaf comes out clean, about 1 hour. Use the same toothpick method if making muffins.

Step 7

Remove from the oven and let cool before removing bread from the tins.

Step 8

Bon appetit!